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- Bozdemir, M. Tijen, et al. Show all 3 Authors
- Food biotechnology 2009 v.23 no.3-4 pp. 266-283
- whey; grape must; culture media; starter cultures; Yarrowia lipolytica; yeasts; food processing wastes; waste utilization; citric acid; fructose; fermentation; microbial activity; microbial growth; plate count
- ... In this study, utilization of whey and grape must were investigated for citric acid production using Yarrowia lipolytica NBRC 1658 and a domestic strain Y. lipolytica 57. In addition to its use as a sole nutrient source, whey was also fortified with glucose or fructose as well as other nutrients. The best results for citric acid production were obtained in the medium containing whey supplemented w ...